Pla Jian (Fish in Ginger Sauce) (Revised)
| Yield: | 1 Servings |
| Categories: |
| MARINADE | ||
| 1 | tb | Kratiem (garlic), minced |
| 3 | oz | Minced pork (optional, see above) |
| 1 | sm | Carrot, julienned |
| 1 | tb | Grated ginger |
| 2 | tb | Sliced mushroom (preferably the black, dried Chinese mushroom, soaked for 15 minutes before slicing) |
| 1 | ts | Yellow bean sauce (up to 2) |
| 1 | tb | Light soy sauce |
| 1 | tb | Fish sauce |
| 1 | ts | Kapi (shrimp paste) |
| 1 | ts | Nam tan paep (palm sugar) |
| 1 | c | Stock |
| 2 | tb | Hom daeng (shallot/purple onion), chopped |
| 2 | tb | Prik chi fa daeng (red Thai jalapeno), sliced very finely |
| 1 | tb | Nam makham piag (tamarind juice) |
| 1 | ts | Prikthai (ground black pepper) |
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